Pillowy, soft vegan mushroom and sage gnocchi with vegan brown butter sauce and pinenuts. Fresh sage from the garden is a perfect dish for an easy fall dinner!
Ingredients
Gnocchi
20 oz baked potato (baked, peeled and either well mashed or riced-from about 4 medium potatoes)
1 teaspoon sea salt
2 tablespoons olive oil
2½ cups all purpose flour
Mushroom Sage Brown Butter
3 tablespoons vegan butter
1 lb shitake mushrooms
¼ cup white wine
2 garlic cloves
Salt and pepper to taste
2 tablespoons chopped fresh sage
3 tablespoons pinenuts
Instructions
To make the gnocchi, pre-heat your oven to 400°F. Pierce the raw potato with a fork in a few places and wrap with aluminum foil. Place in the oven and bake for 1 hour or until the potatoes are easily pierced with a knife and are soft in the center. When the potatoes are done, remove from the oven and allow to cool enough to handle them.
Remove the aluminum foil and then remove the skins from the potatoes (I did this with a small paring knife). Either mash the potato well with a masher, or put all the cooked potato through a ricer to make it nice and smooth. Weigh out 20 oz of the cooked potato.
Place the riced potato in a mixing bowl and add the sea salt, olive oil and all purpose flour. Mix well with a wooden spoon until a smooth ball of dough is formed. Divide the dough ball into 6 even pieces.
Roll the smaller pieces of dough gently on a floured surface into a rope about ½” thick. When you have rolled all the dough into ropes, take a knife and cut the dough into 1” pieces. Roll each 1” piece over the ties of a fork to create decorate ridges if desired.
To cook the gnocchi, bring a large pot of salted water to a boil and cook the gnocchi in batches for 6 minutes until the gnocchi float in the water. Remove from the boiling water with a slotted spoon and transfer to a plate until ready to cook with the sauce.
To make the sauce, heat the vegan butter in a large sauté pan and add the mushrooms. Sauté until the mushrooms are tender, about 5 minutes. Add the white wine, garlic, salt and pepper. Cook 1-2 minutes and add a little more butter if desired. Add the gnocchi, fresh chopped sage and pine nuts and cook until everything is hot. Adjust seasoning if necessary. Serve immediately.
Recipe by Plant Craft at https://www.rachelcarr.com/vegan-mushroom-sage-brown-butter-gnocchi/